The Tennessee Alcoholic Beverage Commission recently announced that infusing fruit or herbs into alcohol would be a violation of the state's liquor infusion law.

Written by

Quint Qualls
| The Tennessean

Restaurateurs are concerned about the potential impact on their businesses after the Tennessee Alcoholic Beverage Commission announced it will issue penalties to those that infuse fruit or herbs into alcohol.

It wouldn't affect cocktails mixed and served immediately, like sangria or margaritas, said Keith Bell, director of the Tennessee Alcoholic Beverage Commission. But beginning July 1, any establishment found infusing fruit or herbs into alcohol for an extended period of time will be violating the commission's new interpretation of a 2006 state law.